WELCOME TO THE ALLURING & INCREDIBLY CAPTIVATING WORLD OF FOOD BLOGGING.THIS BLOG IMPARTS MY PERSONAL SECRETS OF COOKING TO YOU WHICH I PICKED UP FROM THE PEOPLE AROUND ME .I AM VERY PLEASED WITH THE ENTIRE NOSTALGIC EXPERIENCE OF COOKING THESE DAYS AND THEREFORE HERE ARE SOME OF THE VARIETY OF VEGETERIAN DISHES.I HAVE A THURST FOR KNOWLEDGE SO WILL KEEP UPDATING THIS BLOG WITH SOME TOOTHSOME RECIPIES .

Friday, July 15, 2011

The Rustic Panchmel Dal & Baked Baati !

﻿ Dal-Baati is Rajasthan's signature dish ,here dal used is panchmel dal,meaning mixture of five different variety of lentils and baati is made up of wheat flour dough which was traditionally cooked in cow-dung in rajasthan ,now cooked in gas tandoor or can be baked in oven.Dal -baati goes hand in hand never made alone,actually baati is eaten in combination with dal ,it is nutritious and whole meal but is very rich and enriched in ghee ( clarified butter ).Usually most of the people get confused in baati & bafla ,baflas are a variation of baati .In some parts of rajasthan baflas are also a common wholesome meal ,the dough of baati and bafla might be same but the technique used is completely different.
Let me tell u today in brief the main difference between the both ... in baati the dough are divided into balls ,fattened a bit and directly baked in charcoal fire or gas tandoor or electric oven whereas in baflas,the dough is divided into equal parts but they are first boiled in boling water and then deep fried or roasted or baked .Both the dishes are equally good but the taste are completely different.One can also stuff potatoes or some veggies in baatis / baflas to make it more heavier and healthy .But for us the plain baatis are just enough to satisfy our palates and today im sharing the panchmel dal which is my mom's recipe & baked baati version which i picked up from priti singh's blog,indian khana.Few days back she sent me her baked baati dish as an entry for my ongoing event and i just luved the fact that it was baked in oven ,i dont have a gas tandoor here in australia right now and so i was desperately hunting for a baked version.
Thank you so much priti for letting me know the idea of baked baati ,i have changed a bit according to my family taste ,when i went through her recipe i noticed that even my mom uses the same ingrdients ,she uses yogurt instead of baking soda as she roast the baati in gas tandoor and dont bake,also i have skipped the turmeric and added ghee instead of oil to give the authentic flavour .I have kinda kept both the recipes in mind and made this baati.This panchmel dal & baked baati staright away goes to my event Flavours Of Rajasthan ,an event which was started by Nayna,also im reposting and updating my gatte ki sabzi and papad ki sabzi for this event.

approx will make 15-17 baatis

ingredients for baati :
3 cups wheat flour ( regular aatta )
1/2 cup rava ( coarse semolina )
1/2 tsp baking soda
1 tsp carom seeds ( ajwain )
5-6 tbsps of ghee ( clarified butter )
salt to taste
luke warm water as required
2 cups ghee ( clarified butter ) to soak your baatis.
method :
Mix flour,rava,soda,salt and carom seeds together.Rub the melted ghee in the flour, mix well with your fingers till the flour gets crumpled .Add little water at a time and make a tight dough.Cover the dough and let it rest for half to one hour.Preheat the oven at 225 C.Line a foil paper or grease the baking sheet.Take a golf size ball and flatten it a bit and place in the baking sheet.Bake the baatis for 20-25 mins and keep turning the baatis over after 5-7 mins.In case if u feel its not baked you can bake more for 5-7 mins or till it turns golden brown in colour.Usually baati is little hard and crisp from outside and soft and crumbly from inside.Once the baati is baked dip it immediately in warm and melted ghee long before serving so that it soaks ghee and it gets the required flavour.These baatis can be stored for couple of days and every time you consume just make sure the ghee is warm and melted.

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namaste !!

Welcome to palate corner,this corner is full of palatable ( i hope ;) ) food varieties which are picked up by my near and dear ones.I wud like to thank my mom,mom in law,my sisters,co-sisters,my relatives and last but not the least my dear friends whose recipes i have tried in past so many years and posted here for my reference and now wanted to spread all over the world,hope you enjoy my blog ,please feel free to give your suggestions and comments it encourages me a lot and will keep on updating as per your requirements.